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Hello and welcome to Table Talk, the Spectators' Food and Drink podcast.

I'm Olivia Potts and today we're delighted to be talking to Diana Henry.

Diana is one of our most prolific and critically acclaimed food writers.

She is the Telegraph's Cookery Writer, has written 12 cookbooks, and has won a host of awards,

including the James Beard Award for her chicken cookbook, a bird in the hand.

Most recently, roast figs, sugar, snow, food to warm the soul, an irresistible collection of cold weather cooking from around the world has been updated and reassued 20 years after it was first published.

Diana, welcome to Table Talk.

Lovely to be able to talk to you.

Diana, we're going to start where we always do at the beginning and ask you, what are your earliest memories of food?

They sound quite sweet,

actually. The first thing I remember doing is making myself where butterfly buns, that kind of thing,

berry cakes. But the first thing I can remember eating was we had a little galley kitchen and I was set up on the counter and my mum was making wheat and bread, which is what you call

brown soda bread in Northern Ireland. And she cut me a slice. It was still very probably because

it was warm and she put butter on it and then she put raspberry jam on it, which was made by one of my aunts.

And it was so runny.

It was dripping off the sides.

And Peter and the Wolf was on in the background.

...